Tangy Korean Cucumber Kimchi Salad with Chili Flakes

A refreshing and spicy twist to traditional kimchi

This easy-to-make cucumber kimchi combines the crispness of cucumbers with the spiciness of Korean chili flakes for a tantalizing side dish.

1 h 30 min
4
Easy

Ingredients

Cucumber Preparation

3 English cucumbers

thinly sliced

1 tbsp salt

Kimchi Sauce

3 cloves garlic

minced

1-inch piece ginger

grated

2 tbsp Korean chili flakes (gochugaru)

1 tbsp fish sauce

2 tbsp rice vinegar

Marinade

1 tbsp sugar

1 tbsp toasted sesame oil

2 tbsp soy sauce

Garnish

2 green onions

finely chopped

1 tbsp sesame seeds

Preparation

Marinating the Cucumbers

Salt Cucumbers

Place sliced cucumbers in a bowl and sprinkle with salt.

Rest

Mix well and let sit for 20 minutes.

Rinse & Drain

Rinse with cold water and drain thoroughly on a clean kitchen towel.

Ensure the cucumbers are fully drained to keep the salad crisp and not watery.

Preparing the Kimchi Sauce

Combine Aromatics

In a separate bowl, combine garlic, ginger, and chili flakes.

Add Sauces

Add fish sauce and rice vinegar, mixing until well blended.

Rest Sauce

Set aside to let flavors meld.

Chill the sauce for a more refreshing experience.

Cooking Process

Assembling

Toss cucumbers with the kimchi sauce, ensuring even coating.

Marinating

Cover and refrigerate for at least 1 hour for flavors to develop.

Final Touches

Stir in the marinade mixture and adjust seasoning as needed.

Plating & Serving

Tangy Korean Cucumber Kimchi Salad with Chili Flakes

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Serve Chilled

Serve the cucumber kimchi salad in a chilled dish for optimal freshness.

Sauce Pairings

Soy sauce

For additional dipping

Chili-garlic sauce

For added heat

Garnishes & Accompaniments

Green onionsSesame seeds

Perfect Sides

Steamed jasmine rice

Grilled beef or chicken skewers